“The Bourbon Penicillin is a variation of the Penicillin, created by Sam Ross at Milk & Honey in the mid-2000s. Ross's original was inspired by the Gold Rush (bourbon, lemon, honey) but used blended Scotch and added honey-ginger syrup plus an Islay Scotch float. The Bourbon Penicillin represents a return to the cocktail's roots, reintroducing bourbon from the original Gold Rush template. This variation emerged organically through the creativity of the bartending community, who recognized bourbon's compatibility with the Penicillin's flavor profile. It embodies the modern craft cocktail renaissance's spirit of innovation and experimentation.”